Name: Chilli pork spareribs
Yield: Serves 4
Cuisine: Australian
Ingredients: 4 green onions/scallions, chopped; 4 slices ginger; 8 teaspoons Sambal Bajak; 20 ml/¾ fl oz Chinese yellow bean sauce; 1 tablespoon shaved palm sugar/jaggery; 2 teaspoons sweet soy sauce/kecap manis; 20 ml/¾ fl oz light soy sauce; 2 teaspoons fish sauce; 40 ml/1¼ fl oz Chinese Shaoxing rice wine; 1 kg/2 lb pork spareribs, trimmed and cut into single ribs, on the bone; 1 litre/32 fl oz White Chicken Stock; steamed Chinese broccoli/gai lan, to serve; 4 cloves garlic, finely chopped; vegetable oil, for deep-frying

Heat oil to 180°C/350°F in a deep-fryer or large pot and deep-fry spareribs, a few at a time, for 5 minutes until brown. Drain on paper towel.

Heat stock with remaining ingredients, except Chinese broccoli, to boiling point in a large saucepan. Reduce heat to a simmer, add spareribs and simmer over low heat for 1 hour.

Chilli pork spareribs

Ingredients

Method

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